Chewin'

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February/March 2003

Chicken Quesadillas

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Meals:	1	2	3	4	5	6
Serves:	4	8	12	16	20	24
Makes: 9” quesadillas	2	4	6	8	10	12
Ingredients:
Chicken breast, cooked and chopped in small pieces	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
On Hand:
Large flour tortillas (9” across)	4	8	12	16	20	24
Green bell pepper, chopped, if desired	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Green onion, chopped*	2	4	6	8	10	12
Shredded Colby-Monterey Jack cheese blend	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Vegetable oil, as needed
Salsa, if desired
Sour cream, if desired
Options:
Italian salad dressing	As needed
Barbeque sauce	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Diced green chilies	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.

* Number of green onions refers to individual onions, not bunches of onions.

Assembly and Freezing Directions:
Put the cooked chicken in a freezer bag. Seal, label and freeze.

Cooking and Serving Directions:
Thaw bag of chopped chicken overnight in the refrigerator. Line cookie sheet(s) with foil. Put 2 tortillas on the foil. Put 1 C. of chicken on each tortilla, spreading evenly to the edges. Divide bell pepper, green onion and cheese between the two tortillas, sprinkling them to evenly cover the chicken. Top with a second tortilla, pressing it down onto the filling. Brush some vegetable oil lightly on top of the second tortilla, edge to edge, to keep it soft. Bake in a 425 degree oven for 7-8 minutes. Remove from the oven and let rest for about 5 minutes. Remove the quesadilla to a cutting board, and slice into 8 wedges, like you cut pizza, with a pizza cutter. Serve with salsa and/or sour cream for dipping on the side, if desired.

Options:

• For kids (or adults) who don’t like green pepper and/or onion, sprinkle some Italian salad dressing on the chicken after you put it on the tortilla. Sprinkle with the cheese, and cook as directed. The salad dressing will give some additional flavor, so the quesadilla isn’t bland.

• If you make the quesadillas “kid-friendly” as above, give them some BBQ sauce, honey mustard or ranch dressing to dip it in. Yummy!

• For a change of pace, add the listed amount of barbeque sauce to the cooked chicken before freezing it. Continue with the recipe as directed.

• If you want a little extra ‘kick’ in your quesadilla, add some diced green chilies when you add (or in place of) the bell pepper and/or onions.

Tammy’s Comments:
My family loves Mexican food, and these quesadillas are no exception! This recipe was an instant hit, and is often requested. I love how quick and easy it is! The barbeque chicken quesadillas remind me of a barbeque chicken pizza I had at a restaurant a few years ago. Melt-in-your-mouth wonderful!! Keep in mind the cheese and tortillas can be frozen until you’re ready to make this, if needed.
 

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